Preheat oven to 400 degrees.

Peel squash with a vegetable peeler and then cut in half lengthwise. Using a spoon, scoop out and discard seeds. Cut squash into 1 inch cubes {mine yielded 2 cups}.

In a medium sized bowl, toss with olive oil and a little salt and pepper.

Transfer to a lined baking sheet and spread squash out in a single layer.

Roast for about 15 minutes, remove from oven and turn the squash over with a spatula. Return to the oven and cook for an additional 5 – 10 minutes or until tender and lightly browned around the edges.

Prepare stuffing mix according to the package directions, using only 2 tablespoons of butter rather than 4.

In a large mixing bowl, combine the cream of celery soup with 1/4 cup of water. Add chicken and butternut squash and give it a few stirs until the chicken and squash is coated with the soup mixture.

Pour into a greased 11″ x 7″ baking dish. Top with stuffing mixture and sprinkle with cheese.

Bake, covered for 20 minutes. Uncover and bake until heated though, about 10 minutes longer.